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pH of processed foods made from from fruit, vegetables, nuts, grains

pH of processed foods made from from fruit, vegetables, nuts, grains

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The pH and/or acidity of a many processed foods, homemade or commercial is presented below. The term "pH" is a measure of acidity; the lower its value, the more acid the food. The equipment used for determining pH was generally pH meters.

In using this table, bear in mind that considerable variation exists between brands, varieties, recipes, formulations and processing methods, etc.  Where the research found a range of values due to variability in the samples, the range is provided.  Where a single consistent value was determined, that value is provided.

If you would like to see the table broken down by categories, see these links:

 

 

pH of processed foods made from from fruit, vegetables, nuts, grains, etc.

Item Approximate pH Lower range Upper range
All Bran, cereal 5.89 5.59 6.19
Bread Rolls, white 5.49 5.46 5.52
Chili Sauce, acidified 3.24 2.77 3.70
Chrysanthemum drink 6.50    
Congee 6.40    
Corn Flakes 5.38 5.38 5.38
Cream of Asparagus 6.10    
Cream of Coconut, canned 5.69 5.51 5.87
Cream of Wheat, cooked 6.11 6.06 6.16
Curry Paste,acidified 4.70 4.60 4.80
Curry sauce 6.00    
Enchilada sauce 4.55 4.40 4.70
Four bean salad 5.60    
Gelatin Dessert 2.60    
Gelatin, plain jell 6.08    
Ginseng , Korean drink 6.25 6.00 6.50
Graham Crackers 7.51 7.10 7.92
Grass jelly 6.50 5.80 7.20
Grenadine Syrup 2.31    
Honey 3.95 3.70 4.20
Ketchup 3.91 3.89 3.92
Maple syrup 5.15    
Maple syrup, light (Acidified) 4.60
Matzos 5.70    
Melba Toast 5.19 5.08 5.30
Mint Jelly 3.01    
Molasses 5.15 4.90 5.40
Nata De Coco 5.00    
Puffed Rice 6.34 6.27 6.40
Puffed Wheat 5.52 5.26 5.77
Rice Krispies 5.57 5.40 5.73
Shredded Wheat 6.27 6.05 6.49
Shrimp Paste 5.89 5.00 6.77
Smelts, Sauted 6.79 6.67 6.90
Soda Crackers 6.49 5.65 7.32
Soy infant formula 6.80 6.60 7.00
Soy Sauce 4.90 4.40 5.40
Soybean milk 7.00    
Taro syrup 4.50    
Tea 7.20    
Three-Bean Salad 5.40    
Tofu (aka, Soy bean curd) 7.20    
Tofu (soybean Curd) 7.20    
Vegetable Juice 4.10 3.90 4.30
Vinegar 2.90 2.40 3.40
Vinegar, cider 3.10    
Wax gourd drink 7.20    
Wine, pink 3.52    
Wine, red 3.63 3.30 3.70
Yeast 5.65    
Zwiebach 4.89 4.84 4.94

 

References:

The research upon which our analysis and the resultant table above relies is from FDA and other university institution that have conducted research about the pH of foods.

  1. U.S. FDA and the Center for Food Safety and Applied Nutrition
  2. Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99.
  3. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449.
  4. Warren L. Landry and et al. 1995. Examination of canned foods. FDA Bacteriological Analytical Manual, 8th Ed. Chapter 21, Table 11, AOAC International, Gaithersburg, MD 20877
  5. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB

 


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